Right, then! That was awful, let's not have a month like that ever again. Back to more interesting topics: My herb garden.
It has gone, in a word, bananas. I can't explain it, really. It's been unseasonably hot. We water when we remember. Harsh conditions for young plants, but look:
|gardening at night|
Two pounds salmon fillets, preferably a wild Pacific variety (I used Copper River; Costco has so many surprises)
One tablespoon olive oil
Several bunches fresh herbs: I used thyme, oregano, and dill
One lemon, thinly sliced
Kosher salt and ground black pepper
Preheat oven to 450.
Line a baking tray with parchment paper and spray with non-stick cooking spray. Place the salmon fillets skin-side down on the paper and drizzle the olive oil over them. Sprinkle with salt and pepper.
Roughly chop all the herbs and combine until you have about a half-cup of chopped herbs. Spread them evenly over the salmon, lightly pressing them into the flesh. place the lemon slices in a row on top of the fillets. Cover the fillets lightly with aluminum foil and roast for 20-25 minutes.